Gluten-Free Balaleet (Sweet Vermicelli)

Ingredients

• about 225 g Gluten-Free Vermicelli Noodles
• 0.5 cup Sugar
• 0.25 teaspoon Saffron Threads
• 4 Cardamom Pods
• 2 tablespoons Rose Water
• 2 tablespoons Butter

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Bring 6-8 cups of water to a rolling boil in a large pot over high heat (approximately 100°C / 100°C). Add the about 225 g Gluten-Free Vermicelli Noodles and cook for 7-9 minutes, stirring occasionally, until they are tender but still firm to the bite. Carefully drain the cooked vermicelli in a colander and set aside.
2. 2In a large heavy-bottomed pot or a 4-quart saucepan, melt the 2 tablespoons Butter over medium heat (approximately 148.9-162.8°C / 150-163°C). Add the 0.5 cup Sugar and 0.25 teaspoon Saffron Threads. Stir continuously for 3-5 minutes, until the sugar dissolves completely and the mixture turns a light golden color, releasing a sweet, floral aroma.
3. 3Add the 4 Cardamom Pods and 2 tablespoons Rose Water to the pot. Stir well with a spoon to fully incorporate these ingredients into the saffron-sugar mixture.
4. 4Add the drained, cooked about 225 g Gluten-Free Vermicelli Noodles to the pot. Use tongs or a spatula to gently toss the vermicelli, ensuring it is evenly coated with the saffron-butter mixture.
5. 5Continue to cook the Balaleet over medium heat (approximately 148.9-162.8°C / 150-163°C) for 5-7 minutes, stirring occasionally, until the Gluten-Free Vermicelli Noodles are thoroughly heated through and have absorbed the flavors. The vermicelli should appear glossy and fragrant. Serve the Balaleet warm.

Substitutions

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